Patents by Inventor Yinging Ma

Yinging Ma has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Heat-stable concentrated milk product
    Patent number: 7887864
    Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.
    Type: Grant
    Filed: July 21, 2005
    Date of Patent: February 15, 2011
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Kenneth W. Cale, George W. Haas, Jamie A. Hestekin, Heather M. Hudson, Ted Riley Lindstrom, Yinging Ma, Fu-I Mei, Danielle E. Perkins, Charles Wang
  • Heat-stable concentrated milk product
    Publication number: 20070172548
    Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.
    Type: Application
    Filed: July 21, 2005
    Publication date: July 26, 2007
    Inventors: Kenneth Cale, George Haas, Jamie Hestekin, Heather Hudson, Ted Lindstrom, Yinging Ma, Fu-I Mei, Danielle Perkins, Charles Wang